Casseroles have been around for a long time, but, for many of us, they are most commonly associated with the 1950s. Once Campbell's started producing its "cream of" soups in 1934, casseroles gradually took on the form that we are most familiar with today.
There are many versions of chicken spaghetti out there, but this one is one of the best I've tasted. It's very flavorful, very cheesy, with just the right ratio of chicken to spaghetti to veggies to sauce. It's also kind of pretty, with the red pimentos and green peppers peeking out from under the layers of spaghetti and yellow cheese.
2 cups cooked chicken (I use rotisserie chicken)
16 oz. dry spaghetti, broken in half
1 can cream of chicken soup
2 cups shredded cheese (a blend of Italian cheeses is nice, but use your favorite)
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 oz) diced pimentos, drained
1 can (14.5 oz) chicken broth
1/4 cup milk
Salt and pepper to taste (I did not add any salt- there seemed to be enough from the soups and broth)
1 cup additional shredded cheese for the top of the casserole (I like mild cheddar)
Bake at 350 degrees for about 40 minutes, or until hot and bubbly and just starting to brown.